JP2020094736A - Cooking device - Google Patents

Abstract

To obtain a cooking device that can eliminate labor of a user related to supply of water for generating superheated steam.SOLUTION: A cooking device comprises a top plate, a housing provided under the top plate, a first heating part for heating a cooked object placed on the top plate, a cooking chamber provided under the first heating part in the housing, a first water supply pipe for supplying water into the cooking chamber, and a second heating part for generating superheated steam by heating the water supplied from the first water supply pipe. The first water supply pipe is provided with a water supply port connected to a water pipe for water supply.SELECTED DRAWING: Figure 10

Description

The present invention relates to a heating cooker including a cooking chamber for cooking an object to be cooked with superheated steam.

Conventionally, as a heating cooker with a roaster function, the saturated steam generated outside the cooking chamber is introduced into the heating chamber, and the saturated steam is sprayed to the electric heater in the cooking chamber to generate superheated steam. The thing is proposed (for example, refer patent document 1). In the heating cooker of Patent Document 1, the cooking target is cooked in the cooking chamber by combining heating with steam in an overheated state and heating with an electric heater. A water tank for storing water for generating steam is installed outside the cooking chamber.

JP, 2007-232270, A

In the heating cooker described in Patent Document 1, when performing cooking with superheated steam, the user needs to put water in the water supply tank and install the water tank in the heating cooker. This work is troublesome for the user and reduces the workability of cooking. Further, if the water in the water supply tank runs out during cooking with superheated steam, cooking will be hindered. In Patent Document 1, a water amount confirmation window is provided on the front surface of the water supply tank so that the remaining water amount in the water supply tank can be seen, but in order to avoid water shortage during cooking, the user can confirm the remaining water amount during cooking. There is a need to. Such confirmation work of the residual water amount may hinder other cooking work.

The present invention is an invention against the background as described above, and provides a heating cooker capable of eliminating the trouble of the user concerning the supply of water for generating superheated steam.

A heating cooker according to the present invention includes a top plate, a housing provided under the top plate, a first heating unit for heating an object to be cooked placed on the top plate, and the housing. A cooking chamber provided below the first heating unit in the body, a first water pipe for supplying water into the cooking chamber, and water supplied from the first water pipe are heated to generate superheated steam. And a second heating section for supplying water, and the first water supply pipe is provided with a water supply port connected to a water supply pipe for water supply.

The heating cooker of the present invention is provided with a first water supply pipe for supplying water for generating superheated steam, and the first water supply pipe is provided with a water supply port connected to a water pipe. .. Therefore, water is supplied from the water pipe to the first water pipe by connecting the water pipe to the water supply port. Therefore, the user's trouble of water supply is eliminated. In addition, since there is no water shortage during cooking due to superheated steam, the user does not have to take the trouble of checking the remaining water amount.

It is a figure explaining the installation example of the heating cooker 100 which concerns on Embodiment 1. It is an appearance perspective view of heating cooker 100 concerning Embodiment 1. It is a figure explaining the internal structure of the heating cooker 100 which concerns on Embodiment 1. It is a figure explaining the internal structure of the heating cooker 100 which concerns on Embodiment 1. 3 is a perspective view of the control unit 10 according to the first embodiment. FIG. FIG. 3 is a longitudinal cross-sectional view in the front-rear direction of the control unit 10 according to the first embodiment. It is the perspective view which looked at the cooking cabinet 20 which concerns on Embodiment 1, and the components incidental to this from the front upper part. It is the perspective view which looked at the cooking stove 20 which concerns on Embodiment 1, and the components incidental to this from the back lower part. It is the perspective view which looked at the cooking stove 20 which concerns on Embodiment 1, and the components incidental to this from the back upper part. It is the perspective view which looked at the cooking cabinet 20 which concerns on Embodiment 1, and the components incidental to this from the front upper part. It is the perspective view which looked at the cooking stove 20 which concerns on Embodiment 1, and the components incidental to this from the back upper part. It is the perspective view which looked at the cooking cabinet 20 which concerns on Embodiment 1, and the components incidental to this from the front upper part. It is the perspective view which looked at the cooking cabinet 20 which concerns on Embodiment 1, and the components incidental to this from the front upper part. It is a top view of the cooking cabinet 20 which concerns on Embodiment 1, and the components incidental to this. FIG. 5 is a horizontal sectional view of the cooking cabinet 20 according to the first embodiment, which passes through a first opening 321. 3 is a vertical cross section of the cooking cabinet 20 according to Embodiment 1 in the left-right direction passing through the second opening 322 and the through hole 351. 3 is a vertical cross section of the cooking cabinet 20 according to Embodiment 1 in the front-rear direction passing through the second opening 322 and the through hole 351. FIG. 3 is a vertical cross-sectional view of the cooking cabinet 20 according to Embodiment 1 in the front-rear direction passing through a cooling duct 51. FIG. 4 is a horizontal cross-sectional view of the cooking cabinet 20 according to the first embodiment, which passes through a cooling duct 51. It is a figure explaining the modification of the heating cooker 100 which concerns on Embodiment 1.

Hereinafter, a case where the heating cooker according to the present invention is applied to a built-in type (built-in type) IH cooking heater will be described as an example. The present invention is not limited to the following embodiments and can be variously modified without departing from the gist of the present invention. Further, the present invention includes all combinations of configurations that can be combined among the configurations shown in the following respective embodiments. Further, the heating cooker shown in the drawings shows an example of equipment to which the heating cooker of the present invention is applied, and the equipment to which the present invention is applied is not limited by the heating cooker shown in the drawings. .. Further, in the following description, in order to facilitate understanding, terms indicating directions (for example, “up”, “down”, “right”, “left”, “front”, “rear”, etc. are used as appropriate. These are for illustration purposes only and do not limit the invention. In addition, in each of the drawings, the components denoted by the same reference numerals are the same or corresponding components, which are common to all the texts of the specification. In each drawing, the relative dimensional relationship or shape of each component may be different from the actual one.

Embodiment 1.
(Example of installation of heating cooker)
FIG. 1 is a diagram illustrating an installation example of the heating cooker 100 according to the first embodiment. The heating cooker 100 according to the present embodiment is used by being incorporated in a kitchen furniture 200 having a cooking table on the upper portion. The kitchen furniture 200 is provided with a sink 201 having a faucet. Furthermore, a dishwasher 202 is incorporated in the kitchen furniture 200. The dishwasher 202 is connected to a water supply pipe (water supply pipe) and a water supply pipe (drainage pipe) for drainage of a house. Inside the kitchen furniture 200, a part of the water supply pipe and the drainage pipe of the house are laid, and the water supply pipe and the drainage pipe are connected to the dishwasher 202, and the cooking device 100 of the present embodiment is also provided. Also connected to.

(Structure of heating cooker)
FIG. 2 is an external perspective view of heating cooker 100 according to the first embodiment. The heating cooker 100 includes a housing 1, a top plate 2 provided on the housing 1, an intake/exhaust port cover 3, an operation unit 4, and a display unit 5. A cooking cabinet 20 having a cooking chamber door 22 is provided inside the housing 1.

The top plate 2 is provided with a heating port on which a cooking container such as a pan or a frying pan is placed. The top plate 2 is provided with a display unit 5 having a visual display means such as a liquid crystal screen and LEDs. The operation unit 4 is composed of operation buttons, switches, a touch panel, or the like for receiving the setting of the heating operation in the heating cooker 100. The display unit 5 displays the operating state of the heating cooker 100, the input from the operating unit 4, the operation content, and the like, and also functions as a notifying unit that notifies the user of the state of the heating cooker 100.

The intake/exhaust port cover 3 is made of a punching metal or a grid-like metal member having air permeability, has air permeability, and has little air flow resistance. The intake and exhaust of cooling air and the exhaust airflow from the cooking cabinet 20 smoothly pass through the intake/exhaust port cover 3.

The cooking cabinet 20 has a cooking chamber 21 (see FIG. 10) therein, and heats an object to be cooked contained in the cooking chamber 21. The cooking chamber door 22 provided in the cooking chamber 20 opens and closes the cooking chamber 21 (see FIG. 10). The cooking chamber door 22 is configured to be attachable to and detachable from the cooking chamber 21 in order to facilitate maintenance of the cooking chamber 21 and the cooking chamber door 22 itself.

A cooling unit intake port 15 is formed in the housing 1. The cooling unit intake port 15 is an opening that connects a cooling unit 50 (see FIG. 7) described below to the outside of the housing 1. The heating cooker 100 is also provided with a first water supply pipe 60 and a second water supply pipe 70. The 1st water supply pipe 60 is a pipe connected to the water supply pipe of a house. At one end of the first water supply pipe 60, a water supply port 61 that is a connection port with a water supply pipe of a house is provided. The 2nd water supply pipe 70 is a pipe connected to the drainage pipe of a house. A drainage port 71, which is a connection port with a drainage pipe of a house, is provided at one end of the second water supply pipe 70.

FIG. 3 is a diagram illustrating an internal configuration of heating cooker 100 according to the first embodiment. FIG. 3 shows a state in which the top plate 2 and the intake/exhaust port cover 3 are removed from FIG. Inside 1 is provided a first heating unit 8 as a heating means for heating a cooking container placed on the top plate 2 (see FIG. 2). The first heating unit 8 is, for example, an induction heating coil or a radiant heater. A control unit 10 is provided below the first heating unit 8.

A housing intake port 6 and a housing exhaust port 7 are formed in a top plate frame 17 provided on the upper part of the housing 1. The housing intake port 6 is an opening for introducing cooling air for cooling the inside of the housing 1 into the housing 1. The housing exhaust port 7 is an opening for guiding the exhaust gas inside the housing 1 to the outside of the housing 1. The case intake port 6 and the case exhaust port 7 communicate with the inside of the case 1 and are covered by the intake/exhaust port cover 3 (see FIG. 2).

FIG. 4 is a diagram illustrating an internal configuration of the heating cooker 100 according to the first embodiment. FIG. 4 shows a state in which the first heating unit 8 and the top plate frame 17 are removed from FIG. A cooking chamber exhaust duct 23 is provided in the housing 1. The cooking chamber exhaust duct 23 is a duct for guiding the exhaust gas from the cooking chamber 21 (see FIG. 5) to the outside of the housing 1. The cooking chamber exhaust duct 23 is arranged so as to communicate with the housing exhaust port 7 (see FIG. 3 ).

FIG. 5 is a perspective view of the control unit 10 according to the first embodiment. In FIG. 5, a part of the control unit 10 is shown transparently. The configuration of the control unit 10 will be described with reference to FIGS. 4 and 5. The control unit 10 is a member that internally has a space for housing the housing cooling fan 13 and the circuit board 14. The housing cooling fan 13 sends out cooling air for cooling the inside of the housing 1. In the control unit 10, an intake port 11 is formed on the suction side of the housing cooling fan 13, and an air outlet 12 is formed on the delivery side of the housing cooling fan 13. In the example of FIG. 5, the air outlet 12 is formed in the upper part and the side part of the control unit 10. As shown in FIG. 4, the air outlet 12 formed in the upper portion of the control unit 10 is located below the first heating unit 8 (see FIG. 3 ).

In the control unit 10, a circuit board 14 is arranged between the air intake 11 and the air outlet 12. The circuit board 14 is an electronic circuit board on which electronic components such as a control circuit that controls the operation of the members that configure the heating cooker 100 are mounted. When the first heating unit 8 includes a heating coil, an inverter circuit that supplies a high frequency current to the heating coil is mounted on the circuit board 14. Further, the control circuit is composed of dedicated hardware or a microcomputer having a memory and a CPU that executes a program stored in the memory. In FIG. 5, a part of the circuit board 14 is also arranged outside the control unit 10. The control circuit controls the operations of the first heating unit 8, the housing cooling fan 13, the cooling blower 55, the radiant blower 56, the electromagnetic valve 65, the pump 66, the heating chamber blower 81, and the third heating unit 82, which will be described later.

The inside of the control unit 10 also serves as an air passage for cooling air for cooling the circuit board 14 housed in the control unit 10. The intake port 11 which is an intake port of air to the control unit 10 is arranged below the housing intake port 6 (see FIG. 3) and is connected to the housing intake port 6.

FIG. 6 is a longitudinal cross-sectional view of the control unit 10 according to the first embodiment in the front-rear direction. In FIG. 6, the flow of cooling air is conceptually shown by arrows. When the casing cooling fan 13 operates, a suction force is generated at the intake port 11 of the control unit 10, and external air is sucked and sucked from the casing intake port 6 (see FIG. 3) connected to the intake port 11. Air flows into the control unit 10 through the intake port 11. The cooling air that has flowed into the control unit 10 is sucked by the housing cooling fan 13 and sent out, and circuit components mounted on the circuit board 14 housed inside the control unit 10 and heat dissipation that enhances the cooling efficiency of these components. Cool the fins. Thereafter, the cooling air is sent out from the air outlet 12 provided in the control unit 10.

The cooling air sent from the air outlet 12 provided on the upper surface of the control unit 10 is blown to the lower surface of the first heating unit 8 (see FIG. 3) arranged above the control unit 10, and the first heating unit 8 is heated. To cool. The cooling air sent from the outlet 12 provided on the side of the control unit 10 shown in FIG. 5 flows around the cooking cabinet 20 in the housing 1 and suppresses the temperature rise of the cooking cabinet 20. The cooling air after cooling the first heating unit 8 or the cooking cabinet 20 flows through the housing 1 toward the housing exhaust port 7, and is exhausted from the housing exhaust port 7 to the outside of the housing 1. In this way, the cooling air sent from the housing cooling fan 13 suppresses the temperature of the first heating unit 8 including the heating coil and the like from becoming excessively high.

(Structure of cooking cabinet)
FIG. 7 is a perspective view of the cooking cabinet 20 according to Embodiment 1 and the components incidental to the cooking cabinet 20 as seen from the upper front side. FIG. 8 is a perspective view of the cooking cabinet 20 according to the first embodiment and the components incidental to the cooking cabinet 20 as viewed from the lower rear part. A cooling unit 50, a first water supply pipe 60, a second water supply pipe 70, and a heating chamber 80 are provided in the rear part of the cooking cabinet 20.

The outer shell of the cooking cabinet 20 includes left and right side walls 25, a rear wall 26, a bottom plate 27, an upper cover 28, and a cooking chamber door 22. A cooking chamber 21 (see FIG. 10) is formed inside the cooking chamber 20, and a front opening of the cooking chamber 21 is covered with a cooking chamber door 22.

The cooling unit 50 is a member for cooling the inside of the cooking cabinet 20. The cooling unit 50 of the present embodiment cools the inside of the cooking cabinet 20 by generating cold air by the cooler and supplying the generated cool air into the cooking cabinet 20 through the cooling duct 51.

The water supply port 61, which is one end of the first water supply pipe 60, is connected to the water supply pipe of the house, and the first water supply pipe 60 guides the water supplied from the water supply pipe into the cooking cabinet 20. Superheated steam is generated from the water introduced into the cooking cabinet 20 and used for cooking with the superheated steam in the cooking cabinet 20. The first water pipe 60 is provided with a solenoid valve 65 and a pump 66. The solenoid valve 65 is an open/close valve that controls the presence or absence of water flow in the first water pipe 60. The pump 66 controls the flow rate of water flowing through the first water supply pipe 60. The operations of the solenoid valve 65 and the pump 66 are controlled by a control circuit mounted on the circuit board 14. The solenoid valve 65 is controlled to be in an open state when steam is supplied into the cooking cabinet 20. The pump 66 controls the flow rate of water so that water is supplied into the cooking chamber 20 at a flow rate according to the heating amount when cooking with superheated steam.

In addition, in this Embodiment, although the example which controls the water flow and flow rate in the 1st water pipe 60 using the solenoid valve 65 and pump 66 which are opening/closing valves is shown, water flow and a flow rate are shown. The specific configuration for controlling is not limited to this. For example, instead of the solenoid valve 65 and the pump 66, a solenoid valve whose flow rate is controlled by the opening/closing amount of the valve is provided, and a valve opening degree of the solenoid valve is controlled. Both can be controlled. In addition, the solenoid valve 65, which is an on-off valve, may be provided and the pump 66 may not be provided. In this case, the flow rate of water in the first water pipe 60 can be adjusted by controlling the time when the electromagnetic valve 65 is open and when it is closed. With only the solenoid valve 65, the heating cooker 100 can be manufactured at low cost because the number of parts is small.

The drainage port 71, which is one end of the second water supply pipe 70, is connected to the drainage pipe of the house, and the second water supply pipe 70 guides the drainage from the inside of the cooking cabinet 20 to the drainage pipe of the house. The drainage connection pipe 36 is connected to the second water supply pipe 70. In the present embodiment, the two drainage connection pipes 36 communicate with the second water supply pipe 70. The drainage connection pipe 36 is provided at a position near the left and right ends of the rear wall 26 of the cooking cabinet 20 so as to penetrate the rear wall 26.

The heating chamber 80 is a device for performing convection heating in the cooking cabinet 20. By generating hot air in the heating chamber 80 and supplying the generated hot air into the cooking cabinet 20, the food to be cooked in the cooking cabinet 20 is cooked. The heating chamber 80 is provided behind the rear wall 26 of the cooking cabinet 20.

FIG. 9 is a perspective view of the cooking cabinet 20 according to Embodiment 1 and the components incidental thereto as seen from the upper rear side. FIG. 9 shows a state in which some components of the upper cover 28 and the cooling unit 50 have been removed from the configurations shown in FIGS. 7 and 8. A first partition plate 31 is provided below the upper cover 28 (see FIGS. 7 and 8) of the cooking cabinet 20 with a space above and below the upper cover 28. The flat plate surface of the first partition plate 31 faces the flat plate surface of the upper cover 28. A part of the first water supply pipe 60 is provided on the upper side of the first partition plate 31. A water supply port 61 is provided at one end of the first water supply pipe 60, while a nozzle 64 that blows out fine water droplets is provided at the other end.

Here, in the present embodiment, the first water pipe 60 may be described by being divided into a first portion 62 and a second portion 63. The second portion 63 is a portion of the first water pipe 60 that is preheated upstream of the nozzle 64. The nozzle 64 is provided at the end of the second portion 63. The first portion 62 is a portion between the second portion 63 and the water supply port 61, and is arranged behind the rear wall 26 in the present embodiment. The second portion 63 is arranged between the first partition plate 31 and the upper cover 28 (see FIGS. 7 and 8), and heat transfer from the air between the first partition plate 31 and the upper cover 28 is performed. Is heated by. By heating the second portion 63, the water flowing through the second portion 63 is also heated. The heating of the water in the second portion 63 is performed in order to quickly vaporize the water blown from the nozzle 64. Further, the second portion 63 of the present embodiment also contributes to suppressing the temperature rise of the upper cover 28 (see FIGS. 7 and 8). As will be described later, a second heating part 33 (see FIG. 10) is provided below the first partition plate 31, and the heat from this second heating part 33 passes through the first partition plate 31 to the second part. By being transmitted to 63, the temperature rise of the upper cover 28 is suppressed. The first heating unit 8, the electric components, and the electronic components are arranged on the cooking cabinet 20 as shown in FIGS. 2 to 4, but these components are suppressed by suppressing the temperature of the upper cover 28 from rising. The heat transfer from the upper cover 28 is also suppressed. Therefore, it is possible to prevent the temperature inside the housing 1 from rising, and it is also possible to prevent malfunction and deterioration of the first heating unit 8, the electric components, and the electronic components due to the temperature rising. As illustrated in FIG. 9, the heating amount of water in the second portion 63 can be increased by lengthening the length of the second portion 63 by making the second portion 63 meander.

FIG. 10 is a perspective view of the cooking cabinet 20 according to Embodiment 1 and the components incidental to the cooking cabinet 20 as seen from the upper front side. FIG. 10 shows a state in which the first partition plate 31 has been removed from the configuration shown in FIG. Below the first partition plate 31 (see FIG. 9 ), a second partition plate 32 is provided vertically above and below the first partition plate 31. The flat plate surface of the second partition plate 32 faces the flat plate surface of the first partition plate 31. A second heating unit 33 is provided on the upper side of the second partition plate 32. The second heating unit 33 is a heating unit that heats water supplied from the first water supply pipe 60 to generate superheated steam. The second heating unit 33 is a glass tube heater such as a sheath heater, a ceramic heater, a nichrome wire heater, a halogen lamp heater, or a carbon heater.

A first opening 321 is provided in the wall standing upright from the rear end of the second partition plate 32. The first opening 321 communicates the inside of the heating chamber 80 with the space above the second partition plate 32. The air in the heating chamber 80 is supplied to the space around the second heating section 33 on the upper side of the second partition plate 32 via the first opening 321. Further, the second partition plate 32 is provided with a second opening 322 penetrating vertically. The second opening 322 connects the space above the second partition plate 32 and the cooking chamber 21 below the second partition plate 32.

In the cooking chamber 21, a cooking dish 40, a temperature sensor 41 that detects the temperature in the cooking chamber 21, a pair of left and right guide rails 42 that slidably support the cooking dish 40 back and forth, and a guide rail 42. A cooking dish support plate 43 that is connected and supports the cooking dish 40 from below is provided. The cooking plate support plate 43 extends laterally on the pair of guide rails 42. The cooking plate support plate 43 is provided on the front part and the rear part of the guide rail 42 (see FIG. 19 ).

Next, the structure of the cooling unit 50 will be described with reference to FIGS. 7 to 10. The cooling unit 50 includes a cooler and a cooling duct 51 that guides cold air generated by the cooler into the cooking cabinet 20. The cooler of the present embodiment has a Peltier element 54 (see FIGS. 18 and 19) and a cooling heat sink 53 that is thermally connected to the heat absorbing portion of the Peltier element 54. The cooling heat sink 53 is arranged in the cooling duct 51 and cools the air flowing in the cooling duct 51. The cooling duct 51 of the present embodiment has an air passage structure that circulates air between the inside of the cooking chamber 21 and the cooling heat sink 53. A cooling blower 55 is provided in the cooling duct 51, and when the cooling blower 55 operates, the air in the cooking chamber 21 is guided into the cooling duct 51 and comes into contact with the cooling heat sink 53, followed by cooking. Return to room 21.

Further, the cooling unit 50 is provided in the heat radiation duct 52, the heat radiation fan 56, and the heat radiation duct 52 as a structure for promoting heat radiation from the heat radiation portion of the Peltier element 54 (see FIGS. 18 and 19). And a heat dissipation heat sink 57. The heat radiation heat sink 57 is thermally connected to the heat radiation portion of the Peltier element 54 (see FIGS. 18 and 19). When the heat radiation blower 56 operates, air flows in the heat radiation duct 52, and this air contacts the heat radiation heat sink 57, whereby heat radiation from the heat radiation portion of the Peltier element 54 (see FIGS. 18 and 19) is promoted.

The 2nd heating part 33, the 2nd opening 322 used as the supply port of the superheated steam into the cooking chamber 21, and the upper surface of the cooking dish 40 on which the to-be-cooked object is mounted are provided in the position which overlaps in planar view. ..

11: is the perspective view which looked at the cooking cabinet 20 which concerns on Embodiment 1, and the components incidental to this from the back upper part. FIG. 11 shows a state in which the cooling unit 50, the second partition plate 32, the first water supply pipe 60 and the second water supply pipe 70 are removed from the configuration shown in FIG. A third opening 261 is formed in the rear wall 26. The cooling duct 51 (see FIGS. 7 to 10) of the cooling unit 50 is connected to the third opening 261. The side wall 25 has a double wall structure. The space between the double walls functions as a heat insulating layer, and can prevent heat in the cooking chamber 21 from being transferred to the outside of the side wall 25. Further, a heat insulating material made of glass wool or the like may be arranged in the space between the double walls of the side wall 25.

Irregularities are formed on the upper surface of the cooking dish 40. In the cooking dish 40 of this embodiment, the unevenness is continuous in the front and back. By providing the unevenness, it is possible to prevent the oil and water dropped from the food to be placed on the cooking dish 40 from reattaching to the food to be cooked.

FIG. 12 is a perspective view of the cooking cabinet 20 according to Embodiment 1 and the components incidental thereto as seen from the upper front side. FIG. 12 shows a state in which the second partition plate 32 and the cooking dish 40 have been removed from the configuration shown in FIG. A first suction port body 34 is provided inside the cooking chamber 21 on the front side of the rear wall 26, and a second suction port body 35 is provided below the interior of the cooking chamber 21.

The first suction port body 34 is a member that forms a space between the rear wall 26 and the rear wall 26. The second suction port body 35 is a member that forms a space in which air flows between the second suction port body 35 and the bottom plate 27. The space formed between the first suction port body 34 and the rear wall 26 and the space formed between the second suction port body 35 and the bottom plate 27 communicate with each other in the lower portion on the front side of the rear wall 26. ing. The first suction port body 34 and the second suction port body 35 form an air passage for guiding the air in the cooking chamber 21 to the heating chamber 80.

Further, the first suction port body 34 is provided with a cooling air outlet 341 and an opening 342. The cooling air outlet 341 communicates with the cooling duct 51 and functions as an inlet into which the air sent from the cooling duct 51 flows into the cooking chamber 21. The opening 342 is the lowermost part of the first suction port body 34 and is formed at the boundary with the bottom plate 27. The opening 342 passes through when the liquid in the cooking chamber 21 flows toward the drainage connection pipe 36 (see FIG. 11 ).

Further, a through hole 351 is formed in the second suction port body 35. The through hole 351 is an opening for sucking the air above the second suction port body 35 in the cooking chamber 21 below the second suction port body 35. In the present embodiment, a plurality of through-holes 351 are formed in the front and rear at approximately the center of the left and right of the cooking chamber 21. The second suction port body 35 has a pair of inclined surfaces 352 that descend toward the left or the right with the position where the through hole 351 is formed as the apex. Each of the inclined surfaces 352 is wider in the left and right direction from the front to the back.

FIG. 13 is a perspective view of the cooking cabinet 20 according to Embodiment 1 and the components incidental to the cooking cabinet 20 as seen from the upper front side. FIG. 13 shows a state in which the first suction port body 34 and the second suction port body 35 are removed from the configuration shown in FIG. The rear wall 26 is formed with a third opening 261, a first suction opening 262, a fourth opening 263, and a first outlet 264. The cooling duct 51 is connected to the third opening 261.

The first suction port 262 connects the cooking chamber 21 and the heating chamber 80 with each other. The heating chamber 80 is provided with a heating chamber blower 81. The heating chamber blower 81 of the present embodiment is a centrifugal fan. When the heating chamber blower 81 operates, the air in the cooking chamber 21 is sucked into the heating chamber 80 via the first suction port 262. The air sucked into the heating chamber 80 is blown out of the heating chamber 80 via the first outlet 264. Since the first opening 321 (see FIG. 10) is connected to the first outlet 264, the air sent out from the heating chamber 80 passes through the first opening 321 and the second heating unit 33 (see FIG. 10). Will be supplied around.

A cooling air supply unit 512, which is a part of the cooling duct 51, is connected to an upper portion of the third opening 261. The cooling air supply part 512 projects forward from the rear wall 26. The lower portion of the third opening 261 allows the air in the cooking chamber 21 to flow into the cooling duct 51, and the upper portion of the third opening 261 is connected to the cooling air supply unit 512 to move the air in the cooling duct 51 into the cooking chamber 21. Flow into.

The fourth opening 263 is a discharge port for discharging the liquid in the cooking chamber 21 from the inside of the cooking chamber 21. Although only the fourth opening 263 on the left side is illustrated in FIG. 13, a similar fourth opening 263 is also provided on the right side. The drainage connection pipe 36 (see FIG. 11) is connected to the fourth opening 263. The upper surface of the bottom plate 27 descends to the left or right with the center of the left and right as vertices. Moreover, the upper surface of the bottom plate 27 descends from the front to the rear. Therefore, the liquid on the bottom plate 27 flows leftward or rightward and rearward along the inclined upper surface of the bottom plate 27 toward the fourth opening 263.

FIG. 14: is a top view of the cooking cabinet 20 which concerns on Embodiment 1, and the components incidental to this. FIG. 14 shows a state in which the upper cover 28 of the cooking cabinet 20 is removed, and the second heating unit 33 is seen through. The 2nd part 63 of the 1st water supply pipe 60 and the 2nd heating part 33 are arrange|positioned so that at least one part may overlap vertically in planar view. The second heating unit 33 of the present embodiment is a pipe-shaped electric heater, and like the second portion 63, most of the second heating unit 33 has a meandering shape. In this way, by arranging the second portion 63 and the second heating portion 33 so as to vertically overlap with each other, heat transfer from the second heating portion 33 to the second portion 63 is promoted, and the second portion 63 is removed. The amount of heating of flowing water is increased.

(Steam heating mode)
Next, with reference to FIG. 15 to FIG. 17, the operation of the heating cooker 100 in the steam heating mode for heating the cooking target by spraying the superheated steam into the cooking cabinet 20 will be described. FIG. 15 is a horizontal sectional view of the cooking cabinet 20 according to the first embodiment, which passes through the first opening 321. FIG. 16 is a vertical cross section in the left-right direction of the kitchen 20 according to the first embodiment, which passes through the second opening 322 and the through hole 351. FIG. 17 is a vertical cross section in the front-rear direction of the cooking cabinet 20 according to the first embodiment, which passes through the second opening 322 and the through hole 351.

As shown in FIG. 16 and FIG. 17, an upper cover 28, a first partition plate 31, and a second partition plate 32 are arranged in this order from the top on the upper part of the cooking cabinet 20 with a space therebetween. A space between the upper cover 28 and the first partition plate 31 is referred to as a water supply chamber 310. In the water supply chamber 310, the second portion 63 of the first water supply pipe 60 is arranged. The space between the first partition plate 31 and the second partition plate 32 is referred to as a water vapor chamber 320. The nozzle 64 and the second heating unit 33 are arranged in the water vapor chamber 320.

Further, as shown in FIGS. 15 and 17, a third heating section 82 is provided in the heating chamber 80. The third heating unit 82 is a heating unit for heating the air in the heating chamber 80 and supplying the air to the cooking chamber 21. The third heating unit 82 is, for example, a glass tube heater such as a sheath heater, a ceramic heater, a nichrome wire heater, a halogen lamp heater, or a carbon heater.

When cooking using superheated steam in the cooking cabinet 20, the second heating unit 33 operates to generate heat. Further, the electromagnetic valve 65 is controlled to the open state, the pump 66 also operates, and water flows from the water supply pipe into the first water supply pipe 60 through the water supply port 61. Further, the heating chamber blower 81 and the third heating unit 82 in the heating chamber 80 also operate.

Water flowing through the first portion 62 of the first water supply pipe 60 and the second portion 63 is preheated in the water supply chamber 310. Specifically, the second portion 63 is heated by the heat transfer from the air in the water supply chamber 310 that has been raised in temperature by the heat from the second heating portion 33, and the water passing through the second portion 63 is also heated. The second portion 63 may be arranged in contact with the first partition plate 31. By doing so, the second portion 63 can be heated by the heat conduction from the first partition plate 31 which is raised in temperature by the heat from the second heating section 33. On the other hand, the second portion 63 may be arranged so as not to contact the first partition plate 31. By doing so, the efficiency of heating the steam chamber 320 by the second heating unit 33 is increased, and superheated steam can be efficiently generated in the steam chamber 320.

The water in the first water supply pipe 60 is preheated in the second portion 63 and then sprayed from the nozzle 64 into the water vapor chamber 320. Together with this, the air heated by the third heating section 82 in the heating chamber 80 is supplied to the steam chamber 320 by the heating chamber blower 81 through the first opening 321. In FIG. 15, the flow of air supplied from the heating chamber 80 to the steam chamber 320 is indicated by an arrow, and the rough spray range of water droplets from the nozzle 64 is indicated by a symbol X. The spray range X from the nozzle 64 is at a position that substantially overlaps the first opening 321 in the width direction and the height direction. Therefore, the fine water droplets sprayed from the nozzle 64 are efficiently superheated to steam by the heated air supplied from the heating chamber 80 through the first opening 321. The fine water droplets sprayed from the nozzle 64 are carried forward by the air flowing forward from the first opening 321, and are efficiently superheated to steam by the heat from the second heating unit 33. That is, in the present embodiment, both the second heating unit 33 and the third heating unit 82 function as heating means for turning water into superheated steam.

The superheated steam generated in the steam chamber 320 is supplied to the food to be cooked in the cooking chamber 21 through the second opening 322. Although a plurality of second openings 322 are provided in the present embodiment, the opening area per one of the second openings 322 is smaller when the openings at the left and right ends are smaller than those at the left and right center sides. Good. By doing so, the superheated steam easily passes through the second openings 322 on the left and right center sides, the contact amount of the superheated steam with the food to be cooked placed on the cooking dish 40 increases, and the food to be cooked is increased. The heating efficiency can be increased.

As shown in FIG. 16, the cooking dish 40, the second heating unit 33, and the second opening 322 are arranged at positions that vertically overlap each other when seen in a plan view. That is, the second heating unit 33 and the second opening 322 are arranged directly above the cooking dish 40. Therefore, when the second heating unit 33 operates, the radiation from the second heating unit 33 can be directly received by the food to be cooked placed on the cooking dish 40. Further, the food to be cooked on the cooking dish 40 is supplied with the superheated steam from the second opening 322. Thus, the food to be cooked can be efficiently heated by the radiation from the second heating unit 33 and the heat transfer from the superheated steam.

As shown in FIGS. 16 and 17, the superheated steam blown into the cooking chamber 21 from the first opening 321 flows downward. Here, as shown in FIG. 16, a gap 44 is provided between the left and right ends of the cooking dish 40 and the guide rails 42 so that ventilation is possible. Part of the superheated steam blown out from the first opening 321 flows through the gap 44 to the lower side of the cooking dish 40. Below the cooking dish 40, a space is provided between the cooking plate 40 and the upper surface of the second suction port body 35, and the superheated steam passes through this space. Since the upper surface of the second suction port body 35 is composed of the inclined surface 352 as described above, the superheated steam flows upward along the inclined surface 352 from the left and right end portions toward the center. .. The superheated steam rising along the inclined surface 352 collides with the lower surface of the cooking dish 40 and heats the cooking dish 40. The cooked object placed on the cooking dish 40 is also heated via the heated cooking dish 40.

Preferably, in the present embodiment, a through hole 351 is provided at a position facing the concave portion 401 formed on the lower surface of the cooking dish 40 and recessed upward. With this configuration, the superheated steam that has flowed from the gap 44 to the lower side of the cooking dish 40 passes below the recess 401 of the cooking dish 40 in the process of flowing toward the through hole 351. The concave portion 401 has a larger surface area than a flat surface, and the flow passage cross-sectional area of the air formed below the concave portion 401 is larger than the flow passage cross-sectional area formed below the flat surface. Therefore, the contact area between the cooking dish 40 and the superheated steam increases, and the heating efficiency of the cooking dish 40 increases.

Condensation water may be generated in the process of flowing around the cooking dish 40 or the inclined surface 352, but due to gravity, the condensed water flows downward along the inclined surface 352. Since the through hole 351 is formed on the uppermost part of the inclined surface 352, the condensed water is unlikely to flow from the through hole 351 to the lower side of the second suction port body 35. Since the space below the second suction port body 35 is a part of the air passage through which air circulates, the inflow of dew condensation water is suppressed, so that the circulating air is suppressed from being contaminated and hygiene is improved. To do.

As shown in FIG. 17, a ventilation port 431 is formed in the cooking plate support plate 43 that indicates the front and back of the cooking plate 40. The superheated steam that has flowed into the cooking chamber 21 from the second opening 322 flows between the lower surface of the cooking dish 40 and the upper surface of the second suction port body 35 through the ventilation port 431, and the second suction port body 35 Flows along the upper surface of.

The air flowing under the cooking dish 40 is sucked into the space between the second suction port body 35 and the bottom plate 27 through the through hole 351, and flows backward. As shown in FIG. 17, the height of the flow path formed between the second suction port body 35 and the bottom plate 27 increases from the front to the rear. Therefore, the non-uniformity of the intake air volume between the plurality of through holes 351 of the second suction port body 35 is reduced. By reducing the non-uniformity of the air volume passing through the through-holes 351, the non-uniformity of the heating of the cooking dish 40 due to overheated steam over the front-back direction of the cooking dish 40 is reduced, and the uneven heating of the cooking target is suppressed. be able to. Further, when dew condensation water is generated from the superheated steam flowing below the second suction port body 35, the dew condensation water flows along the bottom plate 27 that descends backward and is discharged from the drainage connection pipe 36.

As shown in FIG. 17, the second suction port body 35 and the first suction port body 34 communicate with each other at the lower front portion of the rear wall 26. The air flowing through the second suction port body 35 flows into the first suction port body 34 and is sucked by the heating chamber blower 81 in the heating chamber 80 via the first suction port 262. The air sucked from around the rotary shaft of the centrifugal heating chamber blower 81 is sent from the outer periphery of the heating chamber blower 81 and is sent to the steam chamber 320 through the first opening 321.

Note that, as shown in FIG. 17, a wall 323 standing upright may be provided at the edge of the second opening 322 for supplying the superheated steam to the cooking chamber 21. By doing so, even if the water droplets sprayed into the water vapor chamber 320 do not become vapor and fall onto the second partition plate 32, the wall 323 prevents the water droplets from flowing into the second opening 322. Be done. Therefore, it is possible to prevent the water droplets from falling into the cooking chamber 21.

(Washing mode)
The above-mentioned function of supplying superheated steam to the cooking cabinet 20 can be used not only for heating cooking of the food in the cooking cabinet 20 but also for cleaning the inside of the cooking cabinet 20. Specifically, a cleaning mode is provided as one of the modes set by the operation unit 4. When the cleaning mode is set, the electromagnetic valve 65 is opened and the pump 66 is operated. Then, water flows into the first water supply pipe 60 through the water supply port 61 connected to the water supply pipe of the house, and water droplets are blown out from the nozzle 64. Then, the water droplets are heated by the second heating unit 33 to generate superheated steam. Further, the heating room blower 81 is operated to circulate the air containing the superheated steam in the cooking chamber 20. The air flow is as described in FIGS. Further, the third heating section 82 may be energized.

When air containing superheated steam is circulated in the cooking cabinet 20 in this manner, oil or dust adhering to the cooking cabinet 20 is washed away by the superheated steam and condensed water. The wastewater containing oil or dust flows into the second water pipe 70 through the drainage connection pipe 36 that communicates with the inside of the cooking cabinet 20, and to the drainage pipe of the house connected to the drainage port 71 of the second water pipe 70. And will be drained.

(Heating mode without steam spray)
It is also possible to perform heating cooking in the cooking cabinet 20 without spraying the superheated steam into the cooking cabinet 20. In this case, the solenoid valve 65 is closed and the pump 66 stops operating. Then, the second heating unit 33 is energized, and the radiant heat from the second heating unit 33 causes the food to be cooked contained in the cooking cabinet 20 to be overheated. In addition to or instead of heating by the second heating unit 33, the heating chamber blower 81 and the third heating unit 82 of the heating chamber 80 may be operated. By doing so, the air heated by the third heating unit 82 in the heating chamber 80 is delivered from the heating chamber blower 81, and the steam chamber 320, the cooking chamber 21, the lower side of the second suction port body 35, the first The space between the suction port body 34 and the rear wall 26 flows in this order. By circulating the hot air in this manner, the food to be cooked contained in the cooking chamber 21 can be cooked by heating.

(Cooling mode)
Next, with reference to FIG. 18 and FIG. 19, an operation related to cooling inside the cooking cabinet 20 will be described. FIG. 18 is a longitudinal sectional view of the cooking cabinet 20 according to the first embodiment in the front-rear direction passing through the cooling duct 51. FIG. 19 is a horizontal sectional view of the cooking cabinet 20 according to the first embodiment, which passes through the cooling duct 51. In cookery room 20 of the present embodiment, not only the food to be cooked is cooked as described above, but also cold air can be supplied into cookery room 20. For example, in a state where the frozen cooking target is housed in the cooking cabinet 20, by supplying cold air having a temperature higher than the freezing temperature into the cooking cabinet 20, the frozen cooking target can be slowly heated. Can be thawed. Further, by supplying cold air to the high-temperature cooking target housed in the cooking cabinet 20, the cooking target can be cooled quickly. The operation of supplying cold air to the cooking cabinet 20 used in this way will be described. The electromagnetic valve 65 is in a closed state, and the pump 66, the second heating unit 33, the heating chamber blower 81, and the third heating unit 82 are inoperative.

When supplying cold air into the cooking cabinet 20, the cooling blower 55 and the radiant blower 56 operate, and the Peltier element 54 constituting the cooler is energized. When the cooling blower 55 operates, the air between the first suction port body 34 and the rear wall 26 is sucked into the cooling blower 55 through the third opening 261 formed in the rear wall 26. The cool air sucked into the cooling blower 55 flows through the inside of the cooling duct 51 toward the cooling heat sink 53 which is a cooler. When the air collides with the cooling heat sink 53 that is thermally connected to the heat absorbing portion of the Peltier element 54, the temperature of the air becomes low and the air becomes cold. The cool air rises in the cooling duct 51, flows forward, and flows into the cooling air supply unit 512. The cold air that has flowed forward in the cooling air supply unit 512 flows into the cooking chamber 21 from the cooling air outlet 341 of the first suction port body 34, and cools the inside of the cooking chamber 21. The air in the cooking chamber 21 flows rearward under the second suction port body 35, as shown by the dashed arrow in FIG. 18, and enters the space between the first suction port body 34 and the rear wall 26. It flows in (see FIG. 17) and is sucked by the cooling blower 55.

The cooler of the present embodiment includes a Peltier element 54 and a cooling heat sink 53. In order to improve the heat absorbing action in the heat absorbing portion of the Peltier element 54, the heat releasing action in the heat radiating portion of the Peltier element 54 is improved. Specifically, the heat radiation blower 56 is operated. When the radiant blower 56 operates, air flows into the radiating duct 52 as shown in FIG. The air that has flowed into the heat radiation duct 52 comes into contact with the heat radiation heat sink 57 that is thermally connected to the heat radiation portion of the Peltier element 54, and causes the heat radiation heat sink 57 to radiate heat. The heat radiation from the heat radiation heat sink 57 promotes the heat radiation from the heat radiation portion of the Peltier element 54.

After completion of the cooling mode described above, the heating cooker 100 may be operated in a heating mode in which the second heating unit 33 is operated to heat the inside of the cooking chamber 21. For example, when boiling is cooked, a high-temperature cooking target heated on the top plate 2 or in the cooking chamber 21 is housed in the cooking chamber 21 and the cooking chamber 21 is cooled in the cooling mode. By cooling, the stewed cooked food permeates the taste. Then, after the cooling mode ends, the second heating unit 33 is operated to heat the inside of the cooking chamber 21. In this way, the food to be cooked with the taste is finished in a heated state. By incorporating a program into the control device of the circuit board 14 so as to operate in the heating mode subsequent to the cooling mode, the user can perform a series of cooking without trouble.

As described above, the heating cooker 100 of the present embodiment heats the top plate 2, the housing 1 provided below the top plate 2, and the food to be cooked placed on the top plate 2. The first heating unit 8 is provided. Below the first heating unit 8 in the housing 1, a cooking cabinet 20 having a cooking chamber 21 provided therein is provided. The first water supply pipe includes a first water supply pipe 60 that supplies water into the cooking chamber 21 and a second heating unit 33 that heats the water supplied from the first water supply pipe 60 to generate superheated steam. A water supply port 61 connected to a water supply pipe for water supply is provided in 60. Since a water supply pipe for water supply can be connected to the water supply port 61 of the first water supply pipe 60, when superheated steam is used in the cooking chamber 21, the user does not need to supply water to a water supply tank or the like. Therefore, it is possible to save the user the trouble of supplying water. Further, since the water is supplied from the water pipe to the first water supply pipe 60, there is no shortage of water while the superheated steam is being supplied into the cooking chamber 21. Therefore, the user does not have to take the trouble of checking the residual water amount during cooking. As described above, according to the present embodiment, it is possible to improve the convenience of the user when cooking with superheated steam.

Further, the heating cooker 100 of the present embodiment includes the second water supply pipe 70 communicating with the inside of the cooking chamber 21, and the second water supply pipe 70 is provided with the drain port 71 connected to the water pipe for drainage. Has been. Therefore, the drainage discharged from the cooking chamber 21 can be made to flow into the drainage water pipe via the second water supply pipe 70, and for the treatment of the drainage discharged from the cooking chamber 21, for example, a container for storing the drainage is not required. .. For this reason, it is possible to save the user the trouble of treating the wastewater. Further, for example, in the case of adopting a structure in which the drainage is stored in the container, if the drainage overflows from the container, it may lead to stains and defects of the heating cooker 100, but such defects can be avoided.

Further, the heating cooker 100 of the present embodiment heats the water flowing through the second portion 63 of the first water supply pipe 60 with the air in the water supply chamber 310 that has been heated by the second heating unit 33. For this reason, the temperature of the water discharged from the first water supply pipe 60 is rising, and when the second heating unit 33 heats the water, superheated steam is likely to be generated. Further, by utilizing the exhaust heat as the heating means for heating the second portion 63, it contributes to energy saving. Further, since the water in the second portion 63 absorbs the heat of the water supply chamber 310 that has been raised in temperature by the heat from the second heating unit 33, the heat from the second heating unit 33 is unlikely to leak to the outside of the cooking cabinet 20. Therefore, the temperature increase around the cooking cabinet 20 is suppressed, and the temperature increase inside the housing 1 is also suppressed.

In addition, in the heating cooker 100 of the present embodiment, the rear wall 26 of the cooking chamber 21 is provided with the first suction port 262 and the first outlet port 264. Further, the heating chamber blower 81 is provided as a first blower that sends the air in the cooking chamber 21 sucked from the first suction port 262 into the cooking chamber 21 from the first outlet 264. By operating the heating chamber blower 81, the air containing the superheated steam circulates in the cooking chamber 21. Therefore, the heat transfer from the overheated steam to the food to be cooked in the cooking chamber 21 is promoted, and the heating efficiency of the food to be cooked is improved. By improving the heating efficiency, the heating time of the food can be shortened. Further, in the present embodiment, the third heating unit 82 that heats the air sucked by the heating chamber blower 81 is provided. Since the high temperature air heated by the third heating unit 82 can be circulated in the cooking cabinet 20, the cooked object can be efficiently heated by the forced convection heat transfer generated by the air flowing around the cooked object. You can

Moreover, in this Embodiment, the 2nd partition plate 32 which comprises the ceiling of the cooking chamber 21 was equipped with several 2nd opening 322 as a 2nd blower outlet which supplies superheated steam into the cooking chamber 21. By supplying the superheated steam into the cooking chamber 21 through the plurality of second openings 322, unevenness of heat transfer to the object to be cooked can be suppressed and the object to be cooked can be efficiently heated.

Further, in the present embodiment, the cooking dish 40 is arranged between the side wall 25 of the cooking chamber 21 and the gap 44. A second suction port body 35 is provided between the bottom plate 27 of the cooking chamber 21 and the bottom of the cooking dish 40 as a baffle member. An air passage is formed above the second suction port body 35 with the bottom of the cooking dish 40, and below the second suction port body 35 with the bottom plate 27. There is. Then, the second suction port body 35 is provided with a through hole 351 which penetrates vertically. Therefore, the air containing the superheated steam supplied into the cooking chamber 21 flows under the cooking dish 40 through the gap 44 and flows under the bottom of the cooking dish 40. When the air containing the superheated steam comes into contact with the cooking dish 40, the temperature of the cooking dish 40 rises and heat transfer to the food to be cooked placed on the cooking dish 40 is accelerated. Since the heating efficiency of the object to be cooked is improved, the heating time of the object to be cooked can be shortened.

In addition, a recess 401 that is recessed upward is formed on the lower surface of the bottom of the cooking dish 40, and a through hole 351 is formed in the second suction port body 35 at a position facing the recess 401 in plan view. Has been formed. By providing the concave portion 401 on the surface of the bottom of the cooking dish 40, the surface area of the bottom of the cooking dish 40 is increased, so that electric heat from the air flowing under the cooking dish 40 to the cooking dish 40 is promoted. Therefore, the temperature of the cooking dish 40 easily rises, and the heating efficiency of the food to be cooked placed on the cooking dish 40 can be improved.

(Modification: wide cooking cabinet 20)
FIG. 20 is a diagram illustrating a modified example of the heating cooker 100 according to the first embodiment. In the heating cooker 100 shown in FIG. 20, the left and right width of the cooking cabinet 20 is larger than that shown in FIG. The inner dimension of the left-right width of the cooking cabinet 20 is preferably ½ or more of the inner dimension of the left-right width of the housing 1, and more preferably ⅔ or more. By doing so, since the volume of the cooking chamber 21 of the cooking cabinet 20 is expanded, the size or amount of the food to be cooked in the cooking chamber 21 can be increased, and the convenience of the user is improved. Can be made

Further, the upper surface of the cooking dish 40 may have a flat plate shape as shown in FIG. 20, or may have a corrugated plate shape in which irregularities are continuous as illustrated in FIG.

(Modification: Arrangement of the second portion 63 of the first water pipe 60)
In FIG. 9, the second portion 63 of the first water supply pipe 60 is arranged on the second heating unit 33 (see FIG. 10), and the water in the second portion 63 is removed by the heat from the second heating unit 33. Explained to preheat. As the heating means for heating the second portion 63, a device other than the second heating unit 33 can be used. For example, the second portion 63 is disposed inside the cooking chamber exhaust duct 23 or is in contact with the surface of the cooking chamber exhaust duct 23. Since hot exhaust gas from the cooking chamber 21 passes through the cooking chamber exhaust duct 23, the cooking chamber exhaust duct 23 also becomes hot due to heat transfer from the exhaust gas. Therefore, the cooking chamber exhaust duct 23 can be used as a heating means for heating the second portion 63.

As another example of the heating means for heating the second portion 63, the side wall 25 or the rear wall 26 of the cooking cabinet 20 can be used. As shown in FIG. 11, when the side wall 25 is composed of double walls, the second portion 63 is arranged in the space between the double walls. Since the inside of the cooking cabinet 20 is heated to a high temperature, the side wall 25 is also heated. By disposing the second portion 63 between the double walls forming the side wall 25, the side wall 25 can be used as a heating means for heating the second portion 63.

As another example of the heating means that heats the second portion 63, the first heating unit 8 can be used. When the first heating unit 8 is a heating coil or a radiant heater, the first heating unit 8 also rises in temperature. The second portion 63 is arranged at a position where heat conduction or heat transfer from the first heating unit 8 can be obtained. By doing so, the first heating unit 8 can be used as a heating unit that heats the second portion 63.

As another example of heating means for heating the second portion 63, a heat-generating component mounted on the circuit board 14 can be used. When the first heating unit 8 includes a heating coil, heat from the switching element of the inverter circuit that supplies the high-frequency current to the heating coil can be used as a heat source for heating the second portion 63. In this case, the second portion 63 is arranged at a position where heat conduction or heat transfer can be obtained from the switching element. For example, the second portion 63 is arranged in contact with a heat sink that is thermally connected to the switching element. By doing so, the heat to be exhausted can be effectively utilized. Further, by applying heat from the switching element to the second portion 63, it is possible to suppress the temperature of the switching element from rising.

(Modification: Configuration of cooling unit 50)
In the cooling unit 50 of the present embodiment, an example in which the cooling blower 55 is provided on the upstream side of the cooling heat sink 53 is shown, but the cooling blower 55 may be provided on the downstream side of the cooling heat sink 53. Further, instead of providing the heat radiation blower 56 on the downstream side of the heat radiation heat sink 57, the heat radiation blower 56 may be provided on the upstream side of the heat radiation heat sink 57. Further, in the present embodiment, the cooling blower 55 and the heat radiating blower 56 are individually provided on the heat absorbing side and the heat radiating side of the Peltier element 54, but one blower may be provided. In this case, a blower having two sets of impellers on the same axis can be used. The blower is installed so that the air sent from one impeller is supplied to the cooling heat sink 53 and the air sent from the other impeller is supplied to the heat dissipation heat sink 57. By using a single blower in this way, the number of parts constituting the blower is reduced and the power consumption is also reduced.

Further, the heating cooker 100 may not be provided with the cooling unit 50. Even in this case, the food to be cooked in the cooking cabinet 20 can be heated using the superheated steam.

DESCRIPTION OF SYMBOLS 1 case, 2 top plate, 3 intake/exhaust port cover, 4 operation part, 5 display part, 6 case intake port, 7 case exhaust port, 8 first heating part, 10 control unit, 11 intake port, 12 blow Outlet, 13 chassis cooling fan, 14 circuit board, 15 cooling unit intake port, 17 top plate frame, 20 cooking cabinet, 21 cooking chamber, 22 cooking chamber door, 23 cooking chamber exhaust duct, 25 side wall, 26 rear wall, 27 Bottom plate, 28 Top cover, 31 1st partition plate, 32 2nd partition plate, 33 2nd heating part, 34 1st suction port body, 35 2nd suction port body, 36 Drain connection pipe, 40 Cooking plate, 41 Temperature Sensor, 42 Guide rail, 43 Cooking plate support plate, 44 Gap, 50 Cooling unit, 51 Cooling duct, 52 Radiating duct, 53 Cooling heat sink, 54 Peltier element, 55 Cooling blower, 56 Radiating blower, 57 Radiating heat sink, 60 1st Water supply pipe, 61 Water supply port, 62 First part, 63 Second part, 64 Nozzle, 65 Solenoid valve, 66 Pump, 70 Second water supply pipe, 71 Drainage port, 80 Heating chamber, 81 Heating chamber blower, 82 Third heating Part, 100 heating cooker, 200 kitchen furniture, 201 sink, 202 dishwasher, 261 third opening, 262 first suction port, 263 fourth opening, 264 first outlet, 310 water supply chamber, 320 steam chamber, 321 1st opening, 322 2nd opening, 323 wall, 341 cooling air outlet, 342 opening, 351 through hole, 352 inclined surface, 401 concave part, 431 ventilation port, 512 cooling air supply part, X spray range.

Claims (15)

A top plate,
A housing provided under the top plate,
A first heating unit for heating an object to be cooked placed on the top plate;
A cooking chamber provided in the housing below the first heating unit,
A first water pipe for supplying water into the cooking chamber;
A second heating unit for heating water supplied from the first water pipe to generate superheated steam,
A heating cooker in which the first water supply pipe is provided with a water supply port connected to a water supply pipe for water supply. A second water pipe communicating with the cooking chamber,
The cooking device according to claim 1, wherein the second water pipe is provided with a drain port connected to a water pipe for drainage. The heating cooker according to claim 1 or 2, further comprising a heating unit that heats the water in the first water supply pipe. A first suction port and a first air outlet are formed on the wall of the cooking chamber,
The heating cooker according to any one of claims 1 to 3, further comprising a first blower that sends the air in the cooking chamber sucked from the first suction port into the cooking chamber from the first outlet. .. The heating cooker according to claim 4, wherein the first blower includes a third heating unit that heats air sucked from the first suction port. The heating cooker according to claim 1, wherein the ceiling of the cooking chamber is formed with a plurality of second outlets for supplying superheated steam into the cooking chamber. A cooking dish arranged with a gap between it and the wall of the cooking chamber,
An air guide member is provided between the bottom of the cooking chamber and the bottom of the cooking dish, and forms an air passage between the bottom of the cooking dish and the bottom of the cooking chamber.
The heating cooker according to any one of claims 1 to 6, wherein a through-hole that vertically penetrates is formed in the air guide member. On the lower surface of the bottom of the cooking dish, a concave portion that is recessed upward is formed,
The heating cooker according to claim 7, wherein the through hole is formed in the baffle member at a position facing the recess in a plan view. A cooler,
A cooling duct that guides the air cooled by the cooler into the cooking chamber,
The heating cooker according to any one of claims 1 to 8, further comprising a cooling blower that sends out air cooled by the cooler. The cooler is
Peltier element,
A heat sink thermally connected to the heat generating portion of the Peltier element,
The heating cooker according to claim 9, wherein a heat absorbing portion of the Peltier element is arranged in the cooling duct. The heating cooker according to claim 9 or 10, wherein the cooler and the cooling blower operate to operate in a cooling mode for cooling the cooking chamber. The heating cooker according to claim 11, wherein after the cooling mode ends, the second heating unit operates to operate in a heating mode for heating the cooking chamber. A valve provided on the first water pipe,
The heating according to claim 11 or 12, wherein after the cooling mode ends, the valve is opened and the second heating unit operates to operate in a steam heating mode for supplying superheated steam into the cooking chamber. Cooking device. The heating cooker according to any one of claims 1 to 13, which operates in a cleaning mode in which the valve is opened and the second heating unit is operated to supply superheated steam into the cooking chamber. The heating cooker according to any one of claims 1 to 14, wherein the cooking chamber has a width that is ½ or more of a width of the housing.

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